Soft Baked Pumpkin Spice Cookies (low carb, grain free, dairy free)
2 cups almond flour
1/4 cups coconut flour
3/4 cup monk fruit or coconut sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup pumpkin puree
1/3 cup almond butter
Frosting: 1 cup powdered monkfruit sweetener or coconut sugar (to make powdered, you can blend the sweetener in the blender), 2-4 tbs almond milk, 1 tsp vanilla, 1/2 tsp pumpkin pie spice.
Preheat oven to 350F,
In a large bowl, whisk together the dry ingredients, then add in the wet ingredients and mix to combine,
Chill the dough in the fridge for at least 30 minutes (important—you can place the whole bowl in the fridge),
Grease and line a baking sheet with Parchment paper,
Remove dough from fridge and scoop equal sized balls of dough (1.5“—2”) onto the parchment paper and then use your fingers to flatten the dough to form disks (TIP: the dough is sticky so you can wet your fingers to make it easier),
Bake for 11-14 minutes and then allow cookies to cool,
While the cookies cool, make the frosting by whisking together the frosting ingredients in a small bowl (you may need to add more almond Milk if it gets too thick),
OPTIONAL FOR FROSTING DESIGN (you can also just frost the cookies with a knife): Add the frosting to a Zip Lock bag, cut a tiny bit of the bottom corner off of the bag to create a piping bag. Use the piping bag to squeeze the frosting onto the cookies in any design you choose!
ENJOY the cookies out of the oven or store in the fridge for 5-7 days in an air tight container!